This sweet-and-sour pickle recipe is one of many in which fenugreek seeds are toasted and crushed to develop strong flavor and sharp aroma. Lemon juice adds a tart, sour note while Medjool dates add sweetness.
Prep time: 120 min
Cook time: 15 min
Total time: 135 min

Ingredients
Makes 2 cups
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3 Small Carrots, peeled and sliced
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1 Small Papaya, peeled, sliced
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3 Green Chiles
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1 Medium Piece Ginger, peeled and sliced
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2 Teaspoons Kosher Sea Salt Flakes
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1 Teaspoon Canola Oil
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2 Tablespoons Yellow Mustard Seed
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1 Tablespoon Fenugreek Seed
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1 Teaspoon Ground Turmeric
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1 Cup Lemon Juice
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1/4 Cup Sun-Dried Medjool Dates, halved
Directions
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Toss carrots, papaya, dill weed and ginger in salt. Marinate for 2 hours.
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Drain liquid and set vegetables on towel to dry.
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Heat oil in medium skillet over medium heat. Add seeds to oil, and when mustard begins to pop, remove seeds and crush.
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Return spices to hot pan with vegetables and fruit. Add turmeric and cook for 1 minute. Add lemon juice and dates and cook for 2 minutes more.
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Allow pickle to cool before storing in clean, sanitized jar.